Recipe: cream of garbanzo soup
Cream of Garbanzo Soup
A filling, comforting soup.
2 tablespoons olive oil
1 onion, chopped
2 teaspoons minced garlic
1 carrot, thinly sliced
1/2 yellow bell pepper, chopped (may use another
color if yellow isn’t available)
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes (or more to taste)
7 cups water
2 tablespoons vegetarian chicken-style seasoning/broth
mix (I use McKay’s brand)
1 (28-ounce) can garbanzo beans, rinsed and drained
1 cup fat-free half-and-half
2 teaspoons dried parsley
1 cup fine egg noodles (or favorite recipe dumplings)
In a large kettle, heat oil over medium-high heat; sauté the onions, stirring occasionally, until they are tender. Add the garlic, carrot, pepper, red pepper flakes, oregano and cumin; cook another 5 minutes, continuing to stir occasionally. Stir in the water, chicken-style seasoning and rinsed and drained chickpeas; reduce heat to medium-low, cover and cook for about 45 minutes, again stirring occasionally to prevent sticking.
Using a blender or food processor, puree half the soup until smooth (if preferred, just "pulse" off and on briefly two or three times so some bits of begetables and garbanzos remain); pour the pureed batch of soup temporarily into another container such as a heatproof pitcher. Puree the remaining half of the soup; return to the kettle, along with the earlier batch. Return the soup to the stove; bring to a slow boil. Stir in the noodles (or add favorite recipe dumplings); cover and cook for an additional 15 minutes, or until the noodles are tender (or dumplings are done).